FORMULATION OF WHEY BASED READY-TO-SERVE FRUIT BEVERAGES: DE - Softcover

Kumar, K. Vinay Promod

Softcover

ISBN 10: 6208451809 ISBN 13: 9786208451806

Verlag: LAP LAMBERT Academic Publishing, 2025

Inhaltsangabe

Whey based beverages with different concentrations of tomato and sweet orange juice and standard ingredients of RTS beverage were prepared. These beverages were analyzed for physico chemical parameters like pH, acidity, TSS, ascorbic acid, total sugars, reducing sugars, lycopene, microbial quality (bacteria, yeast, and mold), shelf life and acceptability. The beverages were stored till spoilage and analysis was carried out at 15 days interval.The results indicated that on storage, acidity and reducing sugars increased significantly whereas pH, total sugars, ascorbic acid and lycopene decreased significantly in all the treatments. TSS did not change appreciably during storage and no microbial growth was observed up to 30 days but from then onwards yeast and mold growth was observed. Scores for all sensory parameters decreased with the increase in storage period. Significant decrease in scores was observed after 45 days to 60 days of storage. The best treatment was found to be whey: tomato (65:35) of all the whey based tomato RTS beverage and whey: sweet orange (65:35) of all whey based sweet orange RTS beverage.

Über diesen Titel

Über die Autorin bzw. den Autor

Dr.K.Vinay Promod KumarAssistant Professor (Adhoc)Department of Food TechnologyJNTU College of EngineeringKalikiri 517234.

Details zur Ausgabe

• Verlag: LAP LAMBERT Academic Publishing
• Erscheinungsdatum: 2025
• Sprache: Englisch
• ISBN 10: 6208451809
• ISBN 13: 9786208451806
• Einband: Taschenbuch
• Anzahl der Seiten: 72
• Kontakt zum Hersteller: Alphascript Publishing; customerservice@vdm-vsg.de; ; Brivibas gatve 197; Riga; 1039; Lettland